Fooling bored & lucky enough to have Boudin (1 Blanc, 1 Noir) in the fridge, I decided to make dinner. I'm not too sure where my Dad got the sausages from, but I couldn't be more grateful when I remembered that I had them in the fridge.
I diced an onion, 2 apples & 2 cloves of garlic & sauteed them with butter, spicing with dried thyme, oregano, salt & pepper as they browned. Meanwhile I cut up 3 small potatoes & put them in a pot to boil with 2 cloves of garlic & the Boudin Blanc. The Boudin Noir went into a baking dish under the broiler with a bit of olive oil.
To the apples were added calvados which I brought to the boil, then added apple sauce & a little chicken stock.Once the potatoes were done, I removed the Boudin Blanc & mashed them with cream & butter. I strained the apple sauce in a small sieve with the back of a wooden spoon & voila, instant dinner that took about 30 minutes & tasted great!
3 comments:
About the only Cajun/Creole sausage you can get in this town is Andoulle...
Ah, that would be totally different flavour/texture. I do love me some Andoulle though!
it was nice to meet you yesterday Jason - its so ironic or something how close we live to each other....
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